Creamy Lemon Potato Bisque with Carrot Top Pesto

This creamy lemon potato bisque is the perfect mix of Winter and Spring --- both in color and in taste. And it's anything but boring. It gets its creaminess from the Silk Protein nut milk and roasted potatoes, zucchini, and carrots (white + yellow, to give it its golden color)... and the carrot top pesto gives it that oomph to take it to next-level-awesome. 

Often when you buy fresh, organic carrots, they come with the stems and greenery still attached. 

Most of us just chop it off and throw it away.

But, did you know you can eat it?

It's especially good in pesto form!  And once you give it a whirl in the food processor, this carrot top pesto is the perfect adornment / swirl in potato soup. Or on pizza. Or by the spoonful (no judging!). 

vegan carrot top pesto in food processor

carrot top pesto in food processor

First a confession: I kind of made this vegan pesto by accident one time --- because I was out of Parmesan --- but what I discovered is that it's JUST AS GOOD, if not better. And I've been making it this way ever since.

And same goes for the soup. You can totally make a creamy bisque without cream. 

creamy lemon potato bisque with Silk

You just need a a good creamy nut milk, like Silk's Protein Nut Milk as the base and a combination of pureed roasted veggies (like potato + zucchini + white and yellow carrots). Regular orange carrots would work fine too... but it would definitely change the color of the soup! Then swirl in the pesto for ultimate fabulousness!

creamy lemon potato bisque with carrot top pesto

KID VERSION

You may have seen over on Instagram, I'm starting something new with the blog called #NourishedLikeMom --- basically making a kid version of each of my recipes to show you how easy it is to transform my family-friendly recipes into actual kid's lunches (or breakfasts!). You can see more here, here, and here.

On this plate:

    • Carrot Top Pesto Pizza (just bake for 10 min on your favorite crust with your cheese of choice)
    • Rainbow Carrots
    • Grape Tomatoes

kid version of carrot top pesto

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Creamy Lemon Potato Bisque with Carrot Top Pesto

Description

Creamy Lemon Potato Bisque with Carrot Top Pesto

Ingredients

1  
medium russet potato (peeled then sliced)
1  
Zucchini (sliced)
4  
white or yellow carrots (sliced --- you can sub orange carrots, but the color of the soup will change!)
1 tablespoon
Olive Oil
1 teaspoon
Sea Salt
1 cup
Silk's Unsweetened Protein Nut Milk
2 1⁄2 cups
veggie (no-chicken) broth
   
juice from 1 lemon
1⁄2 teaspoon
lemon pepper (I love Simply Organic's because it doesn't have dye)
1⁄2 teaspoon
Sea Salt
1 cup
carrot top pesto* (recipe below)

Instructions

  1. Preheat the oven to 425 degrees. 
  2. On a parchment lined baking sheet, lay out the potato, zucchini, and carrot pieces in a single layer. 
  3. Brush on olive oil. 
  4. Roast for 25 minutes, until softened and lightly browned. 
  5. In a high speed blender, combine roasted veggies, nut milk, veggie broth, lemon juice, and spices. Blend on high until pureed. 
  6. Pour into bowls, then swirl on 1/4 cup of pesto into each. Serve hot.

Yields 4 Servings

Carrot Top Pesto

Description

Carrot Top Pesto

Ingredients

1 cup
carrot top greenery
1 cup
Spinach
1⁄4 cup
tube basil paste (sold in the produce section by Gourmet Garden)
1 tablespoon
Minced Garlic
1⁄2 cup
pine nuts
3⁄4 cups
Olive Oil (can add extra to thin out if you so choose)
1 1⁄2 teaspoon
Coconut Sugar
1 teaspoon
Lemon juice
1⁄8 teaspoon
Sea Salt
1⁄8 teaspoon
black pepper

Instructions

  1. Prepare carrot tops, by removing largest main stem --- using only the fine / softer greenery.
  2. Combine all ingredients in a food processor. 
  3. Blend on high until smooth. 
  4. Serve in soup, nn pizza, or by the spoonful!

Yields 2 Cups